Bistro Challah Bread Recipes

GARLIC AND ONION CHALLAH BREAD

Steps:

• In a medium bowl, combine the yeast, warm water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
• Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, kosher salt and remaining 1/4 cup sugar. In a separate medium bowl, whisk together the oil and 4 of the eggs.
• When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more white flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes.
• Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. It will take slightly longer if you're using whole wheat flour. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping.
• Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic. Roll each piece to seal in the onion mixture. Braid 3 of the pieces together, tucking the ends underneath to seal. Repeat with the remaining 3 pieces to make a second loaf. Place on the lined baking sheet and cover loosely with plastic wrap. Allow to rest for 30 minutes.
• Preheat the oven to 350 degrees F.
• Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt.
• Bake until golden brown and not doughy in the center, about 35 minutes, but start checking at 28 minutes. Allow to cool slightly before serving.

MOST AMAZING CHALLAH

Steps:

• Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
• Grease baking sheets, or line them with parchment paper and set aside.
• Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
• Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
• Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

CHALLAH BREAD

Steps:

• Mix 1 1/4 cups of the flour, the yeast, sugar, and salt in large bowl.
• Heat water and 1 tablespoon oil until very warm (120 to 130).
• Add water mixture to flour mixture.
• Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
• Beat on medium speed 1 minute, scraping bowl frequently.
• Beat in 1 egg until smooth.
• Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface.
• Knead about 5 minutes or until smooth and elastic.
• Place in greased bowl and turn greased side up.
• Cover and let rise in warm place 1 1/2 to 2 hours or until double.
• Dough is ready if indentation remains when touched.
• Lightly grease cookie sheet with shortening.
• Punch down dough and divide into 3 equal parts.
• Roll each part into a rope, 14 inches long.
• Place ropes close together on cookie sheet.
• Braid ropes gently and loosely--do not stretch.
• Fasten ends and tuck ends under braid securely.
• Brush with oil.
• Cover and let rise in warm place 40 to 50 minutes or until double.
• Heat oven to 375.
• Mix egg yolk and 2 tablespoons water and brush over braid. Sprinkle with poppy seed.
• Bake 25 to 30 minutes or until golden brown.
• Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly.
• Remove from cookie sheet to wire rack and cool.